what I'm making right now...

Don't kid yourself. If no one was looking and you had a whole plate of ooey, gooey, cheesy Spinach Artichoke Dip in front of you, you'd eat the whole thing. Only your incessant burps would give you away, because an event with that many endorphins would never dare show up on your hips. I preface this blog post thus, because although this may not be a glamorous recipe, it ain't boring. It's what we like to call, a "go-to" dish and a favorite of everyone with a tongue. To set it apart, and help add another flavor profile, I seared some beautiful orange sweet pepper spears in lemon juice and red wine vinegar, and dusted them with an ever-so-subtle shower of allspice then gently placed them on top of the dip. With a hint of fresh rosemary and fresh thyme in the dip, each bite simply filled your mouth with soft, buttery, and warm amazingness. I call it my SPINACH AND ARTICHOKE BRUSCHETTA WITH SWEET SPICY PEPPERS.Served alongside my very talented friend's Salmon Mango Cilantro Sliders that were crowned with a purple slaw, we suddenly realized ours was not a formal supper or dinner, nor was it just appetizers. It was, in effect, a spread of SUPPETIZERS. Meaningful and delicious!

One of my favorite candies growing up was Tootsie Roll Pops. I am proud to say I was NOT a chewer, instead taking my time and savoring the sweet, fruity, hard candy exterior and coloring my tongue with each patient lick. As it dissolved to reveal the soft, brown, chocolaty center, I always wondered, in my serious, little girl head, "How did they get that stuff inside this hard shell?" Grape, berry, lime; it didn't matter to me. The fact that the center always held a surprise is what kept me coming back for more.As time went on, I found other items with a center that drew me in. Pigs in a blanket, Twinkies, even the ol' standby, a Monte Cristo. I could name hundreds of foods with a "center" that I have eaten, duplicated, shared or reinvented. But for today, I will share my latest stuffed creation, SPINACH, RICOTTA AND PINE NUT STUFFED PAILLARDS WITH A BUTTERY LEMON CREAM SAUCE. I served a lovely Columbia Crest Pinot Gris with it, and as always, shared it with my gorgeous husband, Ron. He's cute on the outside and kinda nice on the inside, too! -- Check out my recipe which is also #fabin40 and full of deliciousness! #caminecooks #

Meet the Cook...

My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.

Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."